Cheddar Buttermilk Biscuits
Garlicky, cheesy drop biscuits loaded with extra sharp cheddar — every bit as good as the ones you remember from your favorite seafood chain, and freezer-friendly to boot.
- Prep Time
- 15 min
- Cook Time
- 20 min
- Total Time
- 35 min
- Servings
- about 16 biscuits
I am completely obsessed with cheddar biscuits — back when our family used to go to Red Lobster and I didn't have to pay for my own food, I would wolf these things down like I hadn't eaten in weeks. In fairness, I was a food-obsessed teenager with the metabolism of an athlete back then. Those days are long gone, and I ration myself now.
The great thing about these is how versatile they are. Breakfast, lunch, dinner, or a snack — you can stuff them with meat, slather them in butter, or just eat them plain straight off the pan.
Keeping a stash in the freezer for whenever a craving hits is one of my favorite little life hacks.
Ingredients
- 4 cups all-purpose flour (use gluten-free all-purpose flour to make these GF)
- 2 tablespoons granulated sugar
- 2 tablespoons baking powder
- 4 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 tablespoon sea salt
- 2 cups buttermilk
- 1 cup unsalted butter, melted
- 3 cups grated extra sharp cheddar cheese
- 1/2 cup sour cream
Instructions
- 1Preheat the oven to 400 degrees. Whisk together the flour, sugar, baking powder, garlic powder, onion powder, and salt in a large bowl.
- 2Add the buttermilk, melted butter, sour cream, and cheddar. Beat at medium speed just until combined — don't overmix.
- 3Using a 4 oz. cookie scoop (or 1/4 cup measure), drop the dough onto a lined baking sheet about 3 inches apart. Brush with more melted butter, if desired.
- 4Bake for 20 minutes, or until light golden. Serve warm with butter.
Storage & Reheating
Freezer instructions: once fully cooled, wrap each biscuit individually and freeze in a bag for up to 6 months. Thaw at room temperature or defrost gently in the microwave.
